Ann Barrett (CFD), Danielle Froio (CFD), Michelle Richardson (CFD) Update on Long-Term Vitamin Stabilization Work for NASA Ann Barrett (CFD), Danielle Froio (CFD), Michelle Richardson (CFD) 25 October 2016 UNCLASSIFIED #U16-532

NASA Research Progress Into the third year of an effort focused on preserving vitamin activity LONG-term: “Stabilized Foods for use in Extended Spaceflight: Preservation of Shelf-Life, Nutrient Content and Acceptability” UNCLASSIFIED #U16-532

Project Rationale and Objectives Planning for possible future manned missions to Mars: Need 5 year shelf stability (i.e., no resupply…) Need to maintain astronaut health (vitamin activity is necessary for neural functioning, immunity, resistance to oxidation, etc) Need to maintain consumption of high quality food Two research thrusts: Effects of matrix composition/polarity on vitamin stability Effects of advanced processing and packaging technologies on vitamin stability UNCLASSIFIED #U16-532

Experimental Scheme—Part 1: Matrix Effort Vitamins A, B1, B9, C and E Encapsulated in either polar or non-polar materials (i.e., starch vs. lipid shells) Incorporated into polar and non-polar food matrices in compressed vs. particulate form, at fortification levels 2X the Space Flight Requirement) Lipid encapsulated vitamins in low-fat products; starch- encapsulated vitamins in high-fat products => Four samples (2 matrix forms X 2 matrix polarities) selected for multi-year testing UNCLASSIFIED #U16-532

Storage Results Samples were maintained at 70F (NASA requirement) for 2 years (so far), and also at 100F (accelerated) for 1 year. Again: High fat bar (starch-encapsulated vitamins) Low fat bar (lipid-encapsulated vitamins) High fat drink mix (starch-encapsulated vitamins) Low fat drink mix (lipid-encapsulated vitamins) UNCLASSIFIED #U16-532

Vitamin Loss After 2 Years UNCLASSIFIED #U16-532

Water Soluble Vitamins 1 year, 100F UNCLASSIFIED #U16-532

Fat Soluble Vitamins 1 Year, 100F UNCLASSIFIED #U16-532

General Observations About Vitamin Loss On average, vitamin loss susceptibility follows the sequence: A ~ B9 > C ~ B1 > E So far: On average, better stability in bars, which are packaged with oxygen scavengers Vitamin E is extremely stable Vitamin A has the most susceptibility to high temperature storage UNCLASSIFIED #U16-532

Sensory Quality/Acceptance: Overall Quality, 9-point hedonic scale Product High Fat Low Fat Bar, 70F 6.42 6.13 1 Year Bar, 100F 5.58 5.46 Drink Mix, 70 F 6.82 6.03 Drink Mix, 100F 6.37 5.46 UNCLASSIFIED #U16-532

Sensory Quality/Acceptance: Overall Quality, 9-point hedonic scale Product High Fat Low Fat Bar, 70F 6.16 5.74 2 Years Drink Mix, 70 F 6.46 6.07 UNCLASSIFIED #U16-532

Recap Experimental Scheme—Packaging Effort Evaluate innovative packaging materials (high barrier, transparent packaging materials) Determine critical performance properties (O2 transfer rate, water vapor transfer rate, mechanical strength) Evaluate innovative, quality-preserving processing technologies: High-Pressure, Microwave, Irradiation sterilization Determine vitamin content of model food (Cajun Chicken Pasta) packaged in these materials and processed, throughout prolonged storage (6 months, 1 and 2 years) Test Pouches Manufacturer Coating Material Pouch ID Kuraray America Nanocomposite A Toppan Printing Co Aluminum oxide B Rollprint C (a) (b) (a) Aluminum foil based pouch and (b) Aluminum oxide coated pouch UNCLASSIFIED #U16-532

(1) Pouch Performance Assessment Pouch Samples Durability during Shipment / Processing Seal Strength Mechanical Properties Oxygen Barrier Water Vapor Barrier Overall Quality (Food) Foil "Retort" Pouch ++++ +++ ++ Pouch A + Pouch B Pouch C Of the test pouches, Pouch B showed best overall mechanical and barrier properties, second to the control foil pouch UNCLASSIFIED #U16-532

Initial vitamin and sensory testing. Ongoing storage studies. (2) Processing Studies Selection of specific pouch/processing combinations based on pouch mechanical integrity and preliminary sensory data of product. Initial vitamin and sensory testing. Ongoing storage studies. UNCLASSIFIED #U16-532

(3) Initial Results Comparing processes (before storage): - MATS may help to preserve vitamins - Irradiation is most harmful to vitamins UNCLASSIFIED #U16-532

Additional Research with NASA Meal Replacement Effort Compression research Replacement of ISS breakfast items with compressed bars Successful development of prototypes New compression technology: Ultrasonic Compression UNCLASSIFIED #U16-532

Ultrasonic Compression Molding Ultrasonic Agglomeration (Contract w/Creative Resonance) Conventional Compression (in-house) Benefits of Ultrasonic Agglomeration Eliminates need for binders Mechanically robust products Volume reduction Particulates visible Pasteurization effect Agglomeration, the sticking of particles to one another or to solid surfaces, is a natural phenomenon. For powders and bulk solids, agglomeration can be unwanted, resulting in uncontrolled buildup, caking, bridging, or lumping. It can also be a beneficial process, utilizing the controlled enlargement of particles to improve powder properties and obtain high-quality products. Ultrasonic agglomeration involves the high-frequency sound waves, projected towards the target particles for causing them to clump together. To control the binding of fragmented food, it involves the careful modulation of the sound Sonic and ultrasonic energy can cause agglomeration of particles UNCLASSIFIED #U16-532

THANK-YOU! UNCLASSIFIED #U16-532